How to Make Traditional Buttermilk Rusks
Step 1: Preheat & Prep
Heat oven to 350°F (180°C). Grease or line a large baking dish.
Step 2: Mix Dry Ingredients
Whisk together flour, sugar, salt, and baking powder.
Step 3: Combine Wet Ingredients
In another bowl, whisk buttermilk, melted butter, and egg until smooth.
Step 4: Make the Dough
Pour wet mixture into dry ingredients and stir until a soft dough forms. Knead lightly until smooth (don’t overwork).
Step 5: Shape the Rusks
Roll into small logs or balls (about 2 inches long) and place close together in the pan.
Step 6: First Bake
Bake for 25–30 minutes until lightly golden. Cool slightly.
Step 7: Slice & Second Bake
Cut into pieces, place cut side up on a baking tray. Reduce oven to 200°F (100°C) and bake for 1.5–2 hours, until completely dry and crisp.
Step 8: Cool & Store
Cool fully before storing in an airtight container.
What to Serve With Buttermilk Rusks
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Hot coffee (classic pairing ☕)
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Black tea with milk (so comforting!)
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Hot chocolate (a sweet twist)
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A cheese platter (yes, they’re amazing with mild cheese!)
Tips for Success
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Don’t rush the second bake—it’s what gives them that crisp texture.
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Slice evenly for uniform drying.
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Store only once they’re completely cool to avoid sogginess.
Storage Instructions
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Room Temperature: Airtight container, up to 3 weeks.
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Freezer: Up to 3 months—just thaw before serving.
Frequently Asked Questions
Can I make them less sweet?
Yes! Reduce sugar to ½ cup for a less sweet version.
Can I add flavors?
Absolutely—raisins, nuts, or a hint of cinnamon are classic additions.
Why do rusks need two bakes?
The second bake removes all moisture, giving them their signature crunch and long shelf life.
Conclusion
Traditional buttermilk rusks are more than a snack—they’re a ritual. The slow drying, the dunking, the way they last in a tin for weeks…it’s all part of their charm. If you’ve never made them before, I promise you’ll wonder why you waited so long.
